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CREAM PUFFS

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Wikipedia, the free encyclopaedia

Cake is a form of food that is usually sweet and often baked. 
[Cooking]

Cakes normally combine some kind of flour, a sweetening agent (commonly sugar), a binding agent (generally egg, though gluten or starch are often used by vegetarians and vegans), fats (usually butter, shortening, or margarine, although a fruit purée such as apple sauce is sometimes substituted to avoid using fat), a liquid (milk, water or fruit juice), flavors and some form of leavening agent (such as yeast or baking powder), though many cakes lack these ingredients and instead rely on air bubbles in the dough to expand and cause the cake to rise.

Cake is often frosted with butter cream or marzipan, and finished with piped borders and crystallized fruit. Cake is often the dessert of choice for meals at ceremonial occasions, particularly weddings, anniversaries and birthdays. There are literally millions of cake recipes (some are bread-like and some rich and elaborate) and many are centuries old.

Cake making is no longer a complicated procedure; while at one time considerable labor went into cake making (particularly the whisking of egg foams), baking equipment and directions have been simplified that even the most amateur cook may bake a cake.

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CREAM PUFFS

(Sufficient for 1 Dozen Cream Puffs)

  • 1/2 c. butter
  • 1 C. boiling water
  • 1 c. flour
  • 4 eggs

Boil the butter and water together until the butter is melted.
Add the flour by pouring it all in at one time.
Stir rapidly and cook until the mass does not stick to the sides of the pan.
Continue the stirring so that it does not burn.
Remove from the fire and cool, so as not to cook the eggs when they are added.
Add one egg at a time and mix thoroughly with the mixture before adding another.
Drop by spoonfuls on a greased cooky sheet, place close to the floor of the oven, and bake in a hot oven for about 30 minutes or until the puffs are dry and can be lifted from the sheet.
Allow them to cool and then fill with whipped cream or a custard filling.
Before serving, sprinkle powdered sugar over the top of each.

ÉCLAIRS

When éclairs are desired, make the paste as for cream puffs.
Then through a large, round pastry tube, one having a diameter of at least 1/2 inch, force this paste in strips 3-1/2 or 4 inches long, putting the paste on a cookie sheet or some other large pan.
Bake in a hot oven in the same way as cream puffs.
When cool, fill with a custard mixture of any desired flavoring and cover with an icing of the same flavor.

ROYAL ÉCLAIRS

Royal éclairs are especially delicious and make a very agreeable change from the usual variety.
To make these, bake éclairs in the usual shape and set aside to cool.
Cut canned peaches into pieces, add sugar to them, and cook down until the sirup becomes thick.
Fill each éclair with several spoonfuls of this mixture and, if desired, serve with whipped cream over the top.

CREAM FILLING FOR CREAM PUFFS

  • 1/3 c. flour
  • 2 c. milk
  • 1 egg
  • 3/4 c. sugar
  • 1/8 tsp. salt
  • 2 tsp. butter
  • 1 tsp. vanilla

Moisten the flour with a little cold milk.
Heat the remainder of the milk and add the moistened flour.
Cook in a double boiler for 10 or 15 minutes.
Beat the egg, add the sugar and salt, and pour this into the hot mixture, stirring rapidly.
Cook until the egg is thickened, and then add the butter and vanilla.
Remove from the fire, cool, and fill into the cream puffs

TYPES OF CAKES

Chocolate cake, carrot cake, sugar cake, strawberry cake, vanilla cake, coconut cake, pumpkin cake, banana cake, lemon cake, almond cake, fudge cake, pudding cake, coffee cake, orange cake, fruit cake, sponge cake, vegan cake, pineapple cake, caramel cake, raspberry cake, cream cheese cake, blueberry cake, red velvet cake, layer cake, black cake, butter cream cake, mandarin orange cake, white chocolate cake, cheese cake


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